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Italian Chicken Sausage Stuffed Portabellas

Italian Chicken Sausage Stuffed Portabellas

  • Prep

    25 m
  • Ready In

    25 m
al fresco all natural

al fresco all natural

Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 460 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F.
  2. Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
  3. Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
  4. Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.
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Reviews

naples34102
25

naples34102

11/23/2010

Mixed reviews in this house. Unlike Hubs, who called this "gushy mush," I kind of liked it and prefer to simply call it "creamy." While I liked this, I do still have criticisms of my own - with no seasoning I could see where this would be just flat tasting "gush." To circumvent that I used Italian sausage and added freshly ground pepper, sauteed garlic, shallots (onion would have been fine too) fresh parsley and chopped, roasted red pepper. These additions lent color, flavor and texture and easily elevated this to 4-stars. In keeping with our individual and opposite assessments, I ate twice as much of these as Hubs, mostly when he wasn't looking.

Becca
25

Becca

8/27/2010

Delicious! Be sure not to put too much sausage mixture on the mushrooms because it becomes too rich. I just sprayed the portabella caps with pan spray instead of brushing with olive oil. Turned out great!

mrs.embee
17

mrs.embee

9/20/2010

This was great! I used baby portabellas, half the cream cheese, added some peppers and did it all on the range. We ate this in tortillas (because I had some that needed to be used up), but it's also great by itself.

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